Newest Threads

jake77 · 10-03-2009, 11:04 PM

Just started a WE Selection Original Liebfraumilch today. Has anyone made this one before? I did a search on here and couldn't find much. I am very anxious to see how this one turns out.

Grumpy · 10-04-2009, 11:04 AM

I have never made this one but we kits make pretty decent whites.

jake77 · 10-14-2009, 11:32 PM

Wow! Can't believe no one has tried this one. I racked to glass 4 days ago and tastes and smells great. It has bean a fairlyslow ferment though. It took11 days to get to 1.010 at 72 degrees with Premier Cuvee with a starting gravity of 1.082. I can't wait to try this with some grilled fish and shrimp! I will post how this turns out.

Wade E · 10-15-2009, 12:13 AM

Looks like your the Guinea Pig!

grapeman · 10-15-2009, 08:18 AM

Jake I didn't make this one myself but have a sister that did it before. It is a good tasting wine with lots of flavors. If I didn't have so many grapes to work with, I would make it just to round out my selection of offerings to folks. I think you shoul be happy with it.

Runningwolf · 10-15-2009, 09:01 PM

I made this kit back in the spring. Ater trying the first bottle with friends my wife told me to get anotherkit started right away so we have more ready when the first kit is gone. It was a big hit with friends. Flavorful and not too dry. I just did step three last nite on the secondkit and created a volcano degassing (Damn I hate it when that happens). My local shop also said this is one of the more popular kits in his shopin this price range.

jake77 · 11-18-2009, 02:29 AM

I stabalised and cleared this wine 3 weeks ago and it has not cleared. It dropped most of the sediment but is still very cloudy. I racked it again per directions almost 2 weeks ago and it hasn't changed a bit. I used the isinglass that came with the kit. I usually save the isinglass and use my own Super cleer and never have any problems clearing a WE kit. Would some pectin enzyme help at all or should I try the super cleer now? I wasn't planning on bulk aging this one as I don't with whites and will need carboy for bulk aging some upcoming reds.